Wednesday, July 16, 2014

Mix the white flour with the corn flourToast the flour mixture in an oven until it turns a golden brown. Allow for it to completely cool. Mix the flour with the yeast, salt

Slowly add the water until the mixture is dissolved. Cover the mixture tightly with a plastic bag and place it near a window or another slightly warm area for 1.5 hours or until the mixture has large bubbles and a sour smell Warm a frying pan on the stovetop and cover its surface area lightly with oil. Pour the mixture into the pan as you would a pancake. You can choose the diameter of the bread. Cook until there is not more liquid and the lahooh is soft and light brown in color. Flip the bread to other side. The bread should have an elastic consistency

Cover the bread with a warm towel until it’s consumed. Enjoy!
Source: yementimes.com

Tuesday, July 15, 2014

Contrary to what the name might suggest, this simple, healthy and wonderfully tasty Syrian dish does not appear to have much Indian influence and is not heavily spiced. Like Damascene cuisine more generally, the key to this dish is its delicately balanced, fresh flavor. It is the ideal dish for breaking one’s fast with friends and family and can easily be cooked in large quantity.

Ingredients (4 persons):

500-600 grams minced meat

2 eggs

1 tablespoon tomato paste

1 spoon of breadcrumbs

Olive oil

3 large onions

10-12 tomatoes

1 large zucchini

1 eggplant

1 green bell pepper

pine seeds (small handful)

1 large handful of finely chopped mint

Salt, pepper to taste (other spices at your discretion)

Preparation:

Cut onions in narrow slices and dice the tomatoes.

Cut the green pepper, eggplant and zucchini into small pieces about 1cm thick.

Sweat the onions in a little oil and then add green pepper, eggplant, and zucchini.

Add tomatoes, tomato paste and finely chopped mint, salt and pepper. Cook for about 10mins before placing the sauce into a large casserole.

Now mix the minced meat with the eggs and breadcrumbs (you can use a little flour instead of breadcrumbs) until you get a firm mass. Season with salt and pepper and roll into small meatballs about the size of a golf ball. Fry the meatballs gently in a little oil (not too long, as they will be cooked for another 30 minutes afterwards).

Place the meatballs into the casserole with the sauce and sprinkle with a handful of pine seeds.

Place the casserole into a pre-heated oven (200°C) and cook for 30 to 40mins.